Strawberry Scones with Zesty Lemon Glaze
Buttery, flaky strawberry scones bursting with fresh fruit and drizzled with a zesty, sweet lemon glaze. The perfect bakery-style treat for brunch or morning tea.
- Prep Time: 20
- Cook Time: 18
- Total Time: 98
- Yield: 8
- Category: Breakfast
- Method: Baking
- Cuisine: American
Ingredients
1/3 cup buttermilk
1 large egg, slightly beaten
2 cups all-purpose flour (plus extra for dusting)
3 tablespoons granulated sugar
2 teaspoons baking powder
3/4 teaspoon fine sea salt
6 tablespoons cold unsalted butter, cut into small cubes
1/2 cup chopped fresh strawberries
1 1/4 cup powdered sugar
2 tablespoons fresh-squeezed lemon juice
Instructions
1. Whisk together the buttermilk and egg in a large measuring pitcher; set aside.
2. In a stand mixer, combine flour, sugar, baking powder, and salt. Add cold butter cubes and mix until pea-sized bits form.
3. Slowly drizzle the buttermilk mixture into the dry ingredients on low speed until the dough just comes together.
4. Fold in the chopped strawberries gently.
5. Pat the dough into a 1-inch thick round on a floured surface, wrap in plastic, and refrigerate for 1-2 hours.
6. Preheat oven to 400°F and line a baking sheet with parchment paper.
7. Cut the chilled dough into 8 wedges and place 2 inches apart on the sheet.
8. Bake for 15-18 minutes until golden brown. Cool completely on a rack.
9. Whisk powdered sugar and lemon juice together, then drizzle over cooled scones.
Notes
If you do not have a stand mixer, use a pastry blender to cut the butter into the flour by hand. Do not overwork the dough or the scones will be tough. Ensure the butter is very cold for the best rise.